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Int. J. Mol. Sci. 2015, 16(5), 10907-10920; doi:10.3390/ijms160510907

Possibility of Breast Cancer Prevention: Use of Soy Isoflavones and Fermented Soy Beverage Produced Using Probiotics

1
Pharmaceutical Research Laboratory, Yakult Central Institute, Tokyo 186-8650, Japan
2
Food Research Laboratory, Yakult Central Institute, Tokyo 186-8650, Japan
*
Author to whom correspondence should be addressed.
Academic Editor: Sanjay K. Srivastava
Received: 19 February 2015 / Revised: 10 April 2015 / Accepted: 24 April 2015 / Published: 13 May 2015
(This article belongs to the Special Issue Bioactive Phytochemicals in Functional Foods for Cancer Prevention)
View Full-Text   |   Download PDF [855 KB, uploaded 13 May 2015]   |  

Abstract

The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd), and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in Western countries. In Japan, while tofu and soy milk have long been habitually consumed, the development of novel, palatable food products has not been easy. The unpleasant odor of soy milk and the absorption efficiency for isoflavones can be improved using a recently developed fermented soy milk beverage. Cancer has been the leading cause of death, and breast cancer is the most common malignancy among women. The most common type of breast cancer is estrogen-dependent, and the anti-estrogenic effects of isoflavones are known. The present review focuses on the characteristics of soy milk fermented using probiotics, an epidemiological study examining the incidence of breast cancer and soy isoflavone consumption, and a non-clinical study examining breast cancer prevention using fermented soy milk beverage. View Full-Text
Keywords: isoflavone; fermented soy milk; breast cancer; probiotics; L. casei Shirota isoflavone; fermented soy milk; breast cancer; probiotics; L. casei Shirota
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Takagi, A.; Kano, M.; Kaga, C. Possibility of Breast Cancer Prevention: Use of Soy Isoflavones and Fermented Soy Beverage Produced Using Probiotics. Int. J. Mol. Sci. 2015, 16, 10907-10920.

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